Thursday, January 6, 2011

Roasted Beet Salad and Delicious Zin

Since whining about winter produce yesterday, I decided to quit complaining and put together a simple roasted beet salad (fresh from the morning's farmer's market) with some crumbled gorgonzola, sliced almonds and balsamic dijon vinaigrette for dinner last night. We haven't had much fresh greens these last few weeks, so the salad was a refreshing, healthy change. The beets were really good, perfectly sweet and quite pretty with their striped flesh, plus they don't "bleed" everywhere, which makes them so much easier to work with. We had the salad alongside some grilled yuzu chicken, bamboo and mushroom rice, and a delicious 2007 Rockpile Ridge Zinfandel that we picked up on our last Sonoma trip. The Rockpile was really good, with a nose that really opened up after a few minutes of warming up to room temperature, and a nice long Zinfandel finish. It was really well-balanced, not overly jammy or hot, like some Zinfandels can be. The wine paired really well with the pepperiness of the chicken, as well as the sweetness and acidity of the salad.

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About EAT

Recent New Yorker, born and raised Santa Monican, currently hanging out in Santa Monica and lives for eating, cooking, yoga-ing, and shopping her way around Los Angeles. Loves food, drinks, fashion, feeling healthy, and of course two silly dogs and K.

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